Low Sugar Christmas Trifle
Prep:  10 minutes
Cook:  30 minutes
Serves:  12
Average: 4 (4 votes)
Difficulty:
Cuisine:
Saved:
Australian
9
Recipe by: Lakanto
For a mini dessert that you'll want to savour every moment and not feel too guilty, this is the recipe for you! These Christmas Trifle cups are much lower in sugar than traditional trifle recipes, making them the perfect guilt-free dessert to enjoy this festive season.
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Low Sugar Christmas Trifle
Ingredients:
Sponge Cake
Chantilly Cream
Jelly
Custard
To assemble
Method:
Sponge Cake
  1. Preheat oven to 170°C/150°C (fan-forced). Grease two x 20cm diameter round cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges
  2. Sift flours together with salt, three times to aerate.
  3. In a separate bowl, beat eggs and sweetener in a large bowl with electric beaters on medium-high speed for 8-10 minutes, or until the mixture is thick, pale and increased in volume.
  4. Slowly add the sifted flour mixture over the beaten eggs, simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins. To level the batter, gently spin tins on kitchen counter.
  5. Bake for 20 minutes, or until cakes have shrunk away from the sides slightly and spring back when gently touched.
  6. Turn out onto baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.
Chantilly Cream
  1. Using an electric whisk, whisk the cream in a medium bowl until beginning to thicken.
  2. Add the sweetener and vanilla essence and continue whisking until soft peaks form.
Jelly
  1. Heat the cranberry juice with the syrup until warm, do not boil.
  2. Dissolve the gelatine in 4 tablespoon hot water and add to the cranberry juice. Allow the mixture to cool slightly.
  3. Place in a bowl or serving dish. Cool for 30 minutes in the fridge and add the chopped cranberries. Stir the mixture just before it begins to set.
Custard
  1. Mix all the ingredients together in a small pot. Place on a low heat and stir continuously until the mixture begins to thicken.
  2. Allow the custard to bubble as this helps to cook out the cornflour. Once the custard is thick remove from the stove and place in a Kilner Jar or bowl. Cover the custard with greaseproof paper touching the custard as this will stop skin forming. Chill and use as required.
To assemble
  1. Using whichever serving vessel you prefer, start by layering in a small amount of Jelly and chopped sponge. Chill until set approx. 30 min.
  2. Next add a layer of custard and return to the fridge for approx. 10 min. Carefully add another layer of jelly and fruit, then set in the fridge.
  3. When the trifle is set, pipe the Chantilly cream on top and finish with the fresh fruit. Place back in the fridge until ready to serve.
Nutrition Information
Per adult serving (220g)

Calories

413.0

Energy

1730.0kJ

Protein

5.9g

Fat, Total

35.0g

Saturated

21.3g

Carbs, Total

16.2g

Sugars

6.9g

Dietary Fibre

2.6g

Sodium

123.0mg
Lakanto Classic Monkfruit Sweetener
Lakanto Bakers Classic Syrup
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